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Winter Fruit And Nut Stuffing


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  • 12 tablespoons butter - (1 1/2 sticks)
  • 2 large Anjou pears peeled, cored, and cut into 1/2" cubes
  • 1 tablespoon sugar
  • 3/4 teaspoon ground cinnamon
  • 4 cups chopped onions
  • 1 1/2 cups chopped celery
  • 1 1/2 cups Sauternes (or other sweet white wine)
  • 1 1/2 cups chopped pitted prunes
  • 1 1/2 cups chopped dried apricots
  • 1 cup dried cranberries
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 14 cups cubed (1/2") crustless firm white bread - (abt 1 1/2 lbs)
  • 1 cup pecans toasted, chopped
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 12


Step 1

Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)

Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish -- alongside turkey or while turkey is resting -- until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

This recipe yields 12 servings.

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